The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirab...The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability;microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids.展开更多
The urgent and relevant goals of providing a healthier diet and sustainable food systems taken together require a systematic approach that considers a broader environment for food choice. The paper compares three tech...The urgent and relevant goals of providing a healthier diet and sustainable food systems taken together require a systematic approach that considers a broader environment for food choice. The paper compares three technologies to produce functional ingredients for preventing oncological diseases - each of them involving different sources of raw materials - a by-product of soybean processing, wild meadowsweet extract and planted meadowsweet extract. Life cycle assessment (LCA) has been selected to justify the choice of raw ingredients and the best technology for the stakeholders. Life cycle inventory analysis (LCIA) of technologies was carried out based on the SimaPro 9.1.1.1. To confirm the results of the LCIA of technologies to produce biologically active substances (BAS) from by-products of soybean oil processing, the following models of the SimaPro 9.1.1.1 software were used: EPD (2018) V1.01, ReCiPe 2016 (Midpoint (H) V1.04 / World (2010) H) and IPCC 2013 (GWP 500a V1.01). The validation of the results and the assessment of the impact of uncertainties in the initial data on the LCA calculations of the technologies were carried out using Monte Carlo method. The results showed that production of BAS from a by-product of soybean oil processing is the most environmentally friendly technology, and the data obtained could add to the life cycle database for the category of “Functional food ingredients” or serve as an example for further research and comparison with other targeted functional ingredients.展开更多
基金Scientific and Technological Research Council of Turkey(TUITAK),program 2221Also,the authors express their gratitude ITMO Fellowship and Professorship Program(Micro fellowship).
文摘The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability;microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids.
文摘The urgent and relevant goals of providing a healthier diet and sustainable food systems taken together require a systematic approach that considers a broader environment for food choice. The paper compares three technologies to produce functional ingredients for preventing oncological diseases - each of them involving different sources of raw materials - a by-product of soybean processing, wild meadowsweet extract and planted meadowsweet extract. Life cycle assessment (LCA) has been selected to justify the choice of raw ingredients and the best technology for the stakeholders. Life cycle inventory analysis (LCIA) of technologies was carried out based on the SimaPro 9.1.1.1. To confirm the results of the LCIA of technologies to produce biologically active substances (BAS) from by-products of soybean oil processing, the following models of the SimaPro 9.1.1.1 software were used: EPD (2018) V1.01, ReCiPe 2016 (Midpoint (H) V1.04 / World (2010) H) and IPCC 2013 (GWP 500a V1.01). The validation of the results and the assessment of the impact of uncertainties in the initial data on the LCA calculations of the technologies were carried out using Monte Carlo method. The results showed that production of BAS from a by-product of soybean oil processing is the most environmentally friendly technology, and the data obtained could add to the life cycle database for the category of “Functional food ingredients” or serve as an example for further research and comparison with other targeted functional ingredients.
